Directions

Mix tapioca flour and sugar together, and blend mixture into the berries.

Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.

Excellent. I did make the following changes: I used about 7 or 8 c of wild blackberries, because I love blackberries. I used about 2/3 c of sugar, because I always eat blackberry pie with ice cream and I wanted it to be a little tart. And, I didn't put anything on the crust because I didn't have an egg. Everyone loved it. It was a little runny, probably due to the extra berries. The extra juice can be spooned over the accompanying ice cream. Ahhh... life is good.

Mmmmmm ... delicious! A few suggestions, though: I used only 1 cup of sugar instead of the extra half, because I like a little ice cream on my pie and that makes up for the sugar. Also, I used frozen blackberries instead of fresh (since it's winter), and I would make sure to use at least 5 cups if going this way. Tapioca did the trick to keep it from being runny! Will make this again!

I had used a different recipe last year during blackberry season and the pie boiled over in the oven and was extremely runny. THIS RECIPE WAS JUST RIGHT! Had the right thickness thanks to the tapioca. One thing I would recommend is using less blackberries, about 4 cups instead of 4.5 since I couldn't fill the pie with all the mix. I brought the pie to work and everyone loved it! Simple and easy.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.